Imagine sinking your fork into tender strips of beef, cloaked in a velvety, luxurious sauce, infused with earthy mushrooms and a hint of tangy sour cream. The aroma alone is enough to make your mouth water, a symphony of savory scents that promise pure comfort. That’s the magic of Beef Stroganoff, a dish that’s both elegant and incredibly satisfying.
Growing up, Beef Stroganoff was a special occasion meal in my house, reserved for cozy Sunday dinners or celebrations. My mom had a knack for making everything taste sublime; her version was simple yet deeply flavorful, a testament to the power of quality ingredients and a little love. This recipe is my adaptation, honed over the years to capture the best of both worlds: rich, classic taste and ease of preparation.
This recipe is perfect for a weeknight meal that feels special, a weekend dinner party, or anytime you crave a hearty and comforting dish. It’s a crowd-pleaser that even picky eaters will adore. Get ready to experience a taste of nostalgia with a modern twist!
Why You’ll Love This Recipe
- Ready in under an hour – perfect for busy weeknights
- The creamy, savory mushroom sauce is absolutely divine.
- Tender beef that melts in your mouth.
- Versatile: Serve over pasta, rice, or mashed potatoes.
- Uses simple ingredients you can easily find.
- A comforting classic that makes any meal feel special
Ingredients Breakdown
- Beef: Sirloin or tenderloin are ideal cuts, as they are tender and cook quickly. Look for well-marbled beef for the best flavor. If you’re on a budget, you can use stewing beef, just increase the cooking time to ensure it’s melt-in-your-mouth tender. Beef Stroganoff is all about this tender protein.
- Mushrooms: Cremini (baby bellas) provide a rich, earthy flavor. White button mushrooms are a more affordable alternative. For a truly luxurious experience, add some shiitake or oyster mushrooms to the mix.
- Onion and Garlic: These aromatics form the foundation of the sauce. Yellow or white onions work well. Use fresh garlic for the most pungent flavor.
- Beef Broth: Good quality beef broth is essential for a rich sauce. I prefer low-sodium so I can control the salt level. You can also use beef bouillon cubes dissolved in water.
- Sour Cream: This is what gives the Beef stroganoff that signature tang and creamy texture. Full-fat sour cream is recommended for the best flavor and consistency. You can substitute with Greek yogurt for a tangier, slightly healthier option, but add it off the heat to prevent curdling.
- Dijon Mustard: Adds a subtle tang and depth of flavor, don’t skip it!
- Flour: Used to thicken the sauce. A gluten-free all-purpose flour blend can be used as a substitute.
- Butter and Olive Oil: Used for sautéing the beef and vegetables. You can use all butter or all olive oil if you prefer.
- Worcestershire Sauce: Adds a lovely Umami flavour.
Kitchen Tools Needed
- Large skillet or Dutch oven – Alternatives include a deep frying pan.
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk- You’ll need this to get the Beef Stroganoff sauce perfect!
How to Make Beef Stroganoff
- Slice the beef into thin strips, about 1/4 inch thick. Season generously with salt and pepper.
- In a large skillet or Dutch oven, melt the butter with olive oil over medium-high heat. Sear the beef in batches, ensuring not to overcrowd the pan. Cook for about 2-3 minutes per side, until browned. Remove the beef and set aside.
- Add the sliced onion to the skillet and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the pan and cook until they release their moisture and are browned, about 8-10 minutes.
- Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly. This will help to thicken the sauce for the Beef Stroganoff.
- Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Stir in the Dijon mustard and Worcestershire sauce. Reduce heat and simmer for 10-15 minutes, or until the sauce has thickened slightly.
- Stir in the sour cream off the heat. Season with salt and pepper to taste. Be careful not to boil the sauce after adding the sour cream, as it may curdle.
- Return the beef to the skillet and gently stir to combine. Heat through for a minute or two, until the beef is warmed.
- Serve immediately over pasta, rice, egg noodles or mashed potatoes. Garnish with fresh parsley or dill, if desired.
Pro Tips for Success
- Don’t overcrowd the pan when searing the beef. Sear it in batches to ensure it browns properly. This locks in the juices and flavour for the flavour foundation for your Beef Stroganoff
- Use a good quality beef broth for the best flavor.
- Be careful not to boil the sauce after adding the sour cream, as it may curdle.
- For a richer flavor, add a splash of dry sherry or marsala wine to the sauce.
- If the sauce is too thick, add a little more beef broth to thin it out.
Variations and Dietary Swaps
- Gluten-Free: Use gluten-free pasta or serve over rice or mashed potatoes. Use a gluten-free all-purpose flour blend for thickening the sauce.
- Dairy-Free: Substitute the sour cream with a dairy-free sour cream alternative made from cashews or coconut.
- Vegetarian: Substitute the beef with sliced portobello mushrooms or other hearty vegetables.
- Flavor Boost: Add a pinch of smoked paprika for a smoky flavor. You could also add a tablespoon of tomato paste for a deeper, richer umami flavour.
Serving Suggestions
- Serve over egg noodles, pasta, rice, or mashed potatoes.
- Garnish with fresh parsley, dill, or chives.
- Serve with a side of crusty bread for soaking up the delicious sauce. Even better if that bread is toasted with garlic to complement the Beef Stroganoff’s main flavour
- Pair with a crisp green salad or roasted vegetables.
- Enjoy with a glass of dry red wine or a light beer.
Storage and Reheating
Store leftover Beef Stroganoff in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months. Reheat gently in a saucepan over medium heat, or in the microwave. The sauce may thicken upon refrigeration, so you may need to add a little beef broth or water to thin it out. Taste and adjust seasonings if needed. The texture of the sour cream may change slightly after freezing and thawing, but the flavor will still be delicious.
Frequently Asked Questions
I hope you enjoy this classic Beef Stroganoff recipe as much as I do! It’s a dish that truly has a special place in my heart, and I’m thrilled to share it with you. Once you try this recipe, I promise you won’t go back to other, below-par attempts!
What are your favorite comfort food recipes? Share your thoughts and photos in the comments below! Don’t forget to rate this recipe and follow Culinary Craving on Facebook and Instagram for more delicious inspiration.
Related Recipes
- Creamy Chicken Paprikash: Another delicious creamy and comforting dish.
- Mushroom Risotto: A perfect side dish or vegetarian main course, that complements the richness of Beef Stroganoff.
- Classic Pot Roast: Tender beef in a rich gravy, perfect for a cozy Sunday dinner.
Creamy Beef Stroganoff
Ingredients
- 1.5 lbs beef sirloin or tenderloin sliced into thin strips
- 1 tbsp olive oil
- 2 tbsp butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 8 oz cremini mushrooms sliced
- 2 tbsp all-purpose flour
- 1.5 cups beef broth
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley or dill for garnish (optional)
Instructions
- Season the beef strips with salt and pepper.
- In a large skillet or Dutch oven, melt butter with olive oil over medium-high heat. Sear the beef in batches until browned; remove and set aside.
- Add onion to skillet and cook until softened. Stir in garlic and cook until fragrant.
- Add mushrooms and cook until browned.
- Sprinkle flour over mushrooms and cook for 1 minute.
- Gradually whisk in beef broth, scraping up any browned bits. Bring to a simmer.
- Stir in Dijon mustard and Worcestershire sauce. Reduce heat and simmer for 10-15 minutes.
- Stir in sour cream off the heat. Season with salt and pepper.
- Return beef to skillet and heat through.
- Serve over noodles, rice, or mashed potatoes. Garnish with parsley or dill.
Notes
- For a richer flavor, add a splash of dry sherry or marsala wine to the sauce.
- Be careful not to boil the sauce after adding the sour cream, as it may curdle.
- Beef broth is necessary to get a rich flavour to your stroganoff.